Mushroom and Spinach Barley Risotto

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READY IN: 5hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
  • Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
  • Add the barley and coat with oil.
  • Add stock and bring to the boil.
  • Place barley mix in slow cooker and add mushrooms, including soaking water.
  • Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
  • When barley is tender, add spinach and mix well.
  • Add parmesan and serve with black pepper.
  • Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.
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